CHOCOLATE CHIP POUND CAKE
My mom has been making this chocolate chip cake recipe for 30 years. Topped with a chocolate glaze, it is absolutely divine, I once got up at 5 a.m. to bake a cake before work so the ladies in my office could enjoy it warm from the oven. They loved it! -Michelle Werts Brookville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake.
Nutrition Facts : Calories 630 calories, Fat 30g fat (18g saturated fat), Cholesterol 122mg cholesterol, Sodium 393mg sodium, Carbohydrate 85g carbohydrate (55g sugars, Fiber 3g fiber), Protein 8g protein.
EASY CHOCOLATE CHIP POUND CAKE
This cake is very easy, very rich, and very good! You may substitute vanilla pudding for a less chocolaty cake, or substitute semi-sweet chocolate chips for a more intense chocolate flavor.
Provided by prissycat
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h10m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
- In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.
- Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 48.3 g, Cholesterol 62.5 mg, Fat 22.9 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 5.8 g, Sodium 387.5 mg, Sugar 32.7 g
LUSCIOUS LOW FAT CHOCOLATE POUND CAKE
This is the dieters dream cake! It's rich and bold in flavor, but not bad on the waist line. This recipe is also wonderful when it is made with or without the cocoa powder and fresh fruit is added.
Provided by RockinChef
Categories Dessert
Time 45m
Yield 10-15 pieces of cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Using a nonfat cooking spray (I like the butter flavored, but anything will work just fine) grease a pound cake pan.
- In a medium bowl sift or stir together the salt, baking powder, baking soda, cocoa, and flour.
- Set aside.
- In a medium bowl whisk together the egg whites, sour cream, brown sugar, and vanilla extract.
- Whisk in 1/3 of the flour mixture, 1/2 the milk, 1/3 flour, 1/2 milk, 1/3 flour.
- Got it?.
- tehehe.
- Pour mixture into the greased pan and bake for 25 to 35 minutes or until a wood toothpick comes out clean.
Nutrition Facts : Calories 190.6, Fat 1, SaturatedFat 0.5, Cholesterol 1.6, Sodium 328.5, Carbohydrate 41.6, Fiber 1.9, Sugar 22.4, Protein 5.4
ULTRA-DELISH LOW-FAT CHOCOLATE CAKE
Steps:
- Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick cooking spray and sprinkle with flour. Sift together all the dry ingredients in a large mixing bowl. In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract and egg whites. Fold into the dry ingredients. Bake for 40 minutes.
RICHEST EVER CHOCOLATE POUND CAKE
The chocolate cake you'll get from this pound cake recipe with buttermilk and chocolate is dense, dark, and delicious.
Provided by Carol
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 10
Steps:
- Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla.
- In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
- Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings.
Nutrition Facts : Calories 393.9 calories, Carbohydrate 54.2 g, Cholesterol 88.7 mg, Fat 18.5 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 11 g, Sodium 265.2 mg, Sugar 36.1 g
LOW FAT CHOCOLATE BUNDT CAKE/POUND CAKE
Excellent cake! You would never know that this is low fat, but it is. Adapted from Chocolate & The Art of Low-Fat Desserts by Alice Medrich. Buy the book! It is well worth it. (PS: I ruin the healthiness of this recipe by using Mean Chef's Chocolate Ganache as a topping! LOL!)
Provided by spatchcock
Categories Dessert
Time 1h30m
Yield 1 12-cup bundt cake
Number Of Ingredients 13
Steps:
- Have all ingredients at room temperature. Position the rack in lower third of the oven.
- Preheat to 350°. Spray pans with vegetable oil spray.
- Weigh & whisk or sift together well flour, cocoa, baking soda, baking powder and salt; set aside.
- Whisk the whole eggs with the egg whites in a small bowl; set aside.
- Dissolve the espresso powder in 3 tablespoons warm water and combine with the vanilla and buttermilk in a small bowl.
- Cut the butter into chunks and place in an electric mixer bowl. Beat to soften, about 1 minute. Add sugar gradually, beating constantly for about 3 minutes at medium speed. Gradually dribble eggs into sugar mixture, beating at medium-high speed for 2 to 3 minutes.
- On medium-low speed, beat in a third of the flour mixture, scraping the bowl as necessary. On medium speed, gradually dribble in half of the buttermilk mixture, scraping the bowl as necessary. On low speed, beat in half of the remaining flour followed by the rest of the buttermilk- scraping the bowl as necessary. Beat in remaining flour mixture until well combined. It is OK if batter looks slightly curdled.
- Scrape batter into the pan or pans and smooth the top as necessary.
- Bake until the cake just starts to shrink away from the sides of the pan and a toothpick inserted into the center comes out barely clean. Do not overbake. A 6-cup bundt cake will be done in 35-40 minutes, a tube or large bundt pan in 50 to 55 minutes; an 8-inch layer takes about 40 minutes and loaves 45-50 minutes.
- Cool cake, in the pan, on a rack for 10 minutes. Invert and remove pan. Turn right side up if baked in loaves. (I nearly always make this in a nordicware bundt pan.).
- MAKE IT AHEAD: Cake remains moist and delicious for 4 to 5 days, well wrapped. Cake may also be frozen for up to 2 months.
- I serve this with Mean Chef's chocolate ganache, which, of course, completely negates any inkling of low-fat sanctimony!
CHOCOLATE CHIP POUND CAKE
Chocolate Chip Pound Cake is a big favorite of my family. Has a wonderful texture.
Provided by Marty Cope
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs and milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in grated chocolate and chocolate chips. Pour batter into prepared pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 519.6 calories, Carbohydrate 54.5 g, Cholesterol 69.2 mg, Fat 32.2 g, Fiber 1 g, Protein 6.1 g, SaturatedFat 8.4 g, Sodium 452.4 mg, Sugar 36.7 g
CHOCOLATE CHIP POUND CAKE
Chocolate Chip Pound Cake is a big favorite of my family. Has a wonderful texture.
Provided by Allrecipes Member
Categories Milk Chocolate Desserts
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs and milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in grated chocolate and chocolate chips. Pour batter into prepared pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 519.6 calories, Carbohydrate 54.5 g, Cholesterol 69.2 mg, Fat 32.2 g, Fiber 1 g, Protein 6.1 g, SaturatedFat 8.4 g, Sodium 452.4 mg, Sugar 36.7 g
LOW-FAT CHOCOLATE CAKE
"This yummy cake is so chocolaty and satisfying," relates Diana Scofield of Niceville, Florida. "I sometimes enjoy it with a scoop of fat-free ice cream."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 176 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 42g carbohydrate, Fiber 1g fiber), Protein 3g protein.
LOW FAT POUND CAKE
Here's a delicious, moist pound cake recipe that has very little fat. It gets a headstart from packaged cake mix, but tastes like scratch.
Provided by Claire312
Categories Breads
Time 55m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 7
Steps:
- Coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan.
- Beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes.
- Spoon into pan.
- Bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean.
- Cool in pan on a wire rack 10 minutes.
- Remove from pan, cool completely on wire rack.
Nutrition Facts : Calories 522, Fat 7.2, SaturatedFat 1.8, Cholesterol 1.4, Sodium 731.3, Carbohydrate 106.8, Fiber 1.7, Sugar 7.4, Protein 8
EASIEST CHOCOLATE CHIP POUND CAKE
Make and share this Easiest Chocolate Chip Pound Cake recipe from Food.com.
Provided by Christy Luster
Categories Dessert
Time 55m
Yield 1 bundt cake
Number Of Ingredients 8
Steps:
- Mix all ingredients except chocolate chips together for two minutes.
- Fold in chocolate chips.
- Spray a bundt pan with non-stick cooking spray.
- Pour in mixture.
- Bake at 325 for 40-45 minutes.
JAN'S CHOCOLATE CHIP POUND CAKE
Moist and delicious pound cake that is simple to prepare. This recipe works well with conversions to soy products for a lactose-free dessert as well.
Provided by What's for dinner, mom?
Categories Desserts Cakes Pound Cake Recipes
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan.
- Beat butter and cream cheese together in a bowl using an electric mixer until light and fluffy; add sugar and mix well. Beat eggs, 1 at a time, into butter mixture, mixing well after each addition. Gradually mix flour, milk, baking powder, vanilla extract, and salt into butter mixture until batter comes together; fold in chocolate chips. Pour batter into the prepared pan.
- Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.
Nutrition Facts : Calories 458.8 calories, Carbohydrate 57.4 g, Cholesterol 93.2 mg, Fat 24.5 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 14.7 g, Sodium 274.7 mg, Sugar 37.2 g
YUMMY LOW FAT CHOCOLATE CHIP POUND CAKE
A yummy cake where the chocolate chips don't melt and most of the ingredients are not fattening!!!! This cake is so easy and the cook looks so smart!!!
Provided by REBECCA
Categories Dessert
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients except the eggs, chocolate and confectioners sugar.
- Add eggs one at a time.
- Beat well with a mixer.
- Fold in the chocolate chips.
- Spray Pam on a Bundt pan and pour in the mixture.
- Bake for one hour at 350 degrees F.
- Cool for about twenty minutes and unmold.
- Sift confectioners sugar over the top.
- (sugar optional) Do not refrigerate.
Nutrition Facts : Calories 271.4, Fat 11.6, SaturatedFat 4.9, Sodium 363.3, Carbohydrate 44.3, Fiber 2.4, Sugar 27.3, Protein 3
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